Mini salmon & potato cakes

Mini salmon & potato cakes Peel the potatoes and cut into cubes (roughly 1.5cm). Put the potato cubes in a saucepan, cover with cold water, add a few pinches of salt and bring to the boil. Cook gently for 7 minutes, then drain and cool.

Mop salmon with paper towels, then remove skin and bones and flake the fish. Transfer salmon to a bowl and add the cooled potato cubes. Add parsley, lemon zest, cayenne pepper and celery salt. Mix in enough beaten egg to bind (probably about half), stirring gently with a large spoon. Shape into very small balls using a teaspoon. Chill for 1 hour.

Cook in sizzling butter and serve hot, sprinkled with sea salt and a smattering of chopped parsley or dill.

Tip Serve as pass-around finger food, or 2-3 to a dish with small cocktail forks.

From Taste magazine, September 2009.